Asparagus Cheese Frittata

Here’s a quick low carb keto recipe for an Asparagus Cheese Frittata for a fast breakfast or lunch. Asparagus, cheese, and cream combine to make a creamy and tasty keto frittata that comes together with little effort.

Asparagus Cheese Frittata

What I love about Frittata’s, apart from the taste, of course, is that they are as appropriate for lunch or dinner as they are for breakfast. I also love how versatile frittatas are, since you can pretty much add whatever you have in the fridge to be able to make them.

This Asparagus cheese frittata is a little fussier than my normal cooking since it requires you to steam the asparagus separately, but I’ve tried using raw asparagus and it just really doesn’t cook up well enough.

I suppose one could try canned asparagus, but I haven’t done that. It takes so little effort to get steam the asparagus for a few minutes that I haven’t bothered with changing this around.

WHAT’S THE DIFFERENCE BETWEEN A FRITTATA, A QUICHE, AND AN OMELET?

I think a lot of this is subjective but here are some widely accepted differences.

A quiche has a crust, while frittatas and omelets don’t

A frittata is first cooked on the stovetop and then finished in the oven, unlike an omelet that’s made only on the stovetop

Omelets typically have ingredients folded in, often just into the middle after the eggs are almost set. With quiches and frittatas, the ingredients are cooked into to the dish

You may also want to check out my Keto Instant Pot Cookbook–the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.

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5 from 4 votes

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Asparagus Cheese Frittata

Prep Time

10mins

Cook Time

20mins

Total Time

35mins

Here's a quick low carb keto frittata that uses Asparagus and Swiss cheese for a fast breakfast or lunch. Asparagus, swiss cheese and cream combine to make a creamy and tasty keto frittata that comes together with very little effort.

This frittata turned out great! In addition to the chopped onions, I sauteed some leftover chopped prosciutto and red pepper, and the results were delicious. This is a very easy recipe that I would make again and again for brunch, lunch or dinner.